Venison and parsnip tagine with buttered herb couscous
- February 2016
- Serves 4-6
- Hands-on time 40 min, oven time 3½-4 hours
The combination of slow-cooked venison with Middle Eastern herbs and spices makes this an impressive dinner party recipe. Perfect as a seasonal main for the winter months.
If you have some venison, then you might also like to try it as an alternative to beef in a venison ragù with tagliatelle.
- 17.7g (7.6g saturated)
- 56.3g (21.2g sugars)
Seasonal venison works well here with its gamey richness, but stewing beef would make a good alternative.
Make the tagine up to 3 days in advance. Cool and keep covered in the fridge. Or cook, then cool and freeze in an airtight container for up to 1 month. You may need to add a splash of stock or water when reheating, to loosen. Serve piping hot.
If using a slow cooker, make the recipe to the end of step 2, scraping up any burnt bits off the pan. Add the rest of the ingredients to the slow cooker, including the reserved venison and resting juices, but only use half a tin of tomatoes and 250ml beef stock. Cook for 4 hours.
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